Yield: 36 Servings
|2 cups||Sifted all-purpose flour|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|¾ cup||Butter or margarine; softened|
|½ cup||Granulated sugar|
|½ cup||Dark brown sugar; firmly packed|
|1 teaspoon||Vanilla extract|
|1 pack||(6-oz) semisweet chocolate pieces|
|1 cup||Shredded coconut|
|¾ cup||Chopped walnuts|
|1 cup||Dark brown sugar; firmly packed|
Heat oven to 350 degrees. Grease a 12-¾ by 9 by 2-inch pan with unsalted shortening and dust lightly with flour. Sift together flour, baking powder, baking soda and salt. Work butter in a bowl until creamy; add granulated sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in sifted dry ingredients. Pour batter into prepared pan. Sprinkle with chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff peaks form; gradually add the 1 cup brown sugar and beat until stiff but not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40 minutes. Cool in pan on wire cake rack and cut into 2x1-½ inch bars.
Makes approximately 36 bars.
FROM CAROLE ANDERSON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .